The Pioneer Woman Tasty Kitchen
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Kale, Butternut Squash and Bacon Breakfast Burritos with Spicy Chipotle Sauce

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Prep:

Cook:

Level: Easy

System:

6

Description

This is the kind of breakfast that you want to eat again for lunch. The combination of sweet butternut squash, crispy bacon, earthy kale and spicy sauce is crazy delish.

Ingredients

  • 1 whole Butternut Squash, Peeled And Cubed Into 1/2 Inch Cubes
  • 1 Tablespoon Olive Oil
  • 1 teaspoon Kosher Salt
  • ½ teaspoons Cumin
  • ¼ teaspoons Ground Coriander
  • 1 dash Cayenne Pepper
  • ½ teaspoons Pepper
  • 8 ounces, weight Sour Cream
  • 2 teaspoons Adobo Sauce (from A Can Of Chipotles In Adobo Sauce), More To Taste
  • ¼ cups Chopped Cilantro
  • 6 pieces Bacon
  • 1 bunch Curly Kale, Cleaned, Stems Removed And Torn
  • 5 whole Eggs
  • 6 whole Tortillas, Fajita Sized, Warmed
  • 3 whole Green Onions, Chopped

Preparation

Preheat the oven to 400 F. Toss the butternut squash cubes in a large bowl with the olive oil, salt, cumin, coriander, cayenne and pepper. Spread it onto a rimmed baking sheet. Roast in the oven until browned and cooked through, 25-30 minutes.

While the squash is cooking prepare the chipotle sauce by whisking together the sour cream, adobo sauce and cilantro in a medium-sized bowl. Set aside.

In a large skillet over medium heat, cook the bacon until crispy. Then remove it from the skillet to a paper towel to drain. Then crumble it and set aside. Remove all but 3 teaspoons of bacon grease from the pan.

Add the torn kale into the pan with the 3 teaspoons of bacon grease and sauté until it wilts, 3-5 minutes. Remove kale from the skillet and set aside.

In a small bowl whisk the eggs with salt and pepper to taste. Pour into the pan and scramble until cooked through to your liking.

To prepare the tacos, top a tortilla with a scoop of squash, a spoonful of scrambled eggs, a dollop of chipotle sauce, crumbled bacon and green onions. Then roll it up and enjoy.

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